Dairy Free Crispy Brussels Sprout Leaves
These shatteringly crispy little bites prove that a handful of simple plant-based ingredients can deliver serious snack energy. Peeling Brussels sprouts down to their individual leaves is a bit of a labor of love, but the payoff is a tray of paper-thin, golden-edged crisps that are impossible to stop eating. Coconut oil does the heavy lifting here, coating every leaf in a rich fat that crisps beautifully in a hot oven without any butter or dairy in sight. The combination of turmeric, ginger, and garlic gives each leaf a warm, aromatic depth, while a splash of apple cider vinegar and optional lemon juice keeps things bright and balanced. The key to getting that satisfying snap is spreading the leaves in a single layer with zero overlap — crowding is the enemy of crunch. Pull them out when the edges are deep gold and let them cool on the pan for a couple of minutes, and they'll crisp up even further before you serve. These work beautifully as a snack, a salad topper, or an unexpected side that will have everyone asking what's in them.
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Learn more →Ingredients
4 servings
- 1 lb brussels sprouts
- 2 tbsp coconut oil, melted
- 2 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- 1 tsp apple cider vinegar
- 1–2 tsp fresh lemon juice (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Trim the stem end from each Brussels sprout and peel away the individual outer leaves, working down to the tight inner core. Reserve the cores for another use or discard. You should have a large pile of loose leaves.
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